PROBIO 2017 – Fermented Foods Towards Sustainable and Living Food

On November 2, 2017, the PROBIO 2017 event was held, which was organized by the CRIBIQ, the Association pour les ingrédients santé en alimention (AISA), the Institut sur la nutrition et les aliments fonctionnels (INAF) and the Université Laval.

More than a hundred participants had the privilege of listening to D^r Tony Savard, D^r Émilie Desfossés-Foucault, D^r Chantal Matar, D^r Alain Watier, D^r Yvan Boutin and D^r Geneviève Pilon. Conferences by companies such as RISE Kombucha, Trou du Diable and Camellia Sinensis, and by nutritionists Roxanne Papineau, Stéphanie Côté and Daniela Bernic provided an opportunity to learn more about the day-to-day application of healthy nutrition through fermented foods.

In the evening, the president of Mannanova Solutions and co-author of the book "Révolution Fermentation" shared information with the general public who had gathered at the Cercle Universitaire in the Alphonse-Desjardins Pavilion at the Université Laval. Nearly 200 people attended this unique event.

The CRIBIQ and the AISA would like to thank the event's distinguished sponsors: Danone, Les Producteurs laitiers du Canada, AlphaZULU – Services d'imagination, Camellia Sinensis, Kefiplant, Bio-K+, l'Association des microbiologistes du Québec and the ministère de l'Économie, de la Science et de l'Innovation du Québec.